Roasted eggplant soup

Page: smittenkitchen.com/2010/10/roasted-eggplant-soup/

Cuisine: Middle Eastern | Course Type: Soups and Stews

(2 reviews)

Tags: tomato garlic onions eggplant CSA goat cheese local

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This soup is very flavorful. I was worried about the garlic burning during roasting, so I kept an eye on it starting at 20 minutes. The cloves I used were on the large side, so I left most of them in for the full 45 minutes. Once I transferred the soup to the stockpot, I added about 1 teaspoon of ground coriander and 1/4 teaspoon of ground cumin. It took well over an hour for my onions to soften up. Next time, I would consider cooking the roasted vegetables in a slow cooker for a few hours.

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